It’s pumpkin season again, which means fresh pumpkin EVERYTHING!! Homemade pumpkin puree is, of course, far superior to the canned version, and fresh-roasted pumpkin has a depth and a sweetness that comes through - even in baked goods.
1. Split the pumpkin in half and scrape out seeds and strings with a spoon. Reserve the seeds for toasting!
2. Place pumpkin in a baking dish.
3. Bake at 350ºF (175ºC) for 45-60 minutes, depending on the size of your pumpkin, until the flesh inside is very soft.
4. Scrape the flesh out of the halves and run through a food processor until smooth.
5. Transfer purée into an ice cube tray or container. It will stay good in the fridge for up to three days, or freezer for several months.
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